Food Chemistry

20.2 Wine 917 Fig. 20.6. The effect of temperature and ethanol concentration on cream of tartar solubility in wine. (a) 8 vol-%, ...

918 20 Alcoholic Beverages stability and hence for the quality of the wine. Ef- forts are made to achieve 30–50 mg of free SO 2 ...

20.2 Wine 919 sulfured wines which still have an excessively high acid content can be subjected to biologi- cal acid degradation ...

920 20 Alcoholic Beverages limit is 6–8◦C Oe for a wine of unknown origin and it falls to 2–3◦Oe (corresponding to ca. 0.5% v/v ...

20.2 Wine 921 by the slight oxidation of ethanol that occurs on storage of red wine. (20.12) 20.2.6.7 Nitrogen Compounds The nit ...

922 20 Alcoholic Beverages Table 20.16.Odorants in Gewürztraminer and Scheu- rebe Aroma substance Concentration (mg/l) Gewürz- S ...

20.2 Wine 923 Table 20.19.Odor thresholds of the odorants of wine in water (I) and in 10% (w/w) ethanol (II) Compound Threshold ...

924 20 Alcoholic Beverages Table 20.23.Aging of Gewürztraminer in a steel stank (I) and in an oak barrel (II) – changes in the c ...

20.2 Wine 925 Fig. 20.7.Monoterpenes in wines from the grape cultivar “White Riesling” and in wines from other grape cultivars w ...

926 20 Alcoholic Beverages centrations of 15–20 ng/l, it contributes to the cork flavor of wine. Geosmin, 1-octen-3-one, 4,5- di ...

20.2 Wine 927 Table 20.25.Composition of liqueur wines Extract Alcohol Sugar Glycerol Tritratable acid (g/l) (g/l) (g/l) (g/l) ( ...

928 20 Alcoholic Beverages the sparkling wine production is now based on fermentation of wine in pressurized steel tanks instead ...

20.3 Spirits 929 wine, known as “poiré” in France. In Germany fruit wine is made along the Mosel river, around Frankfurt and in ...

930 20 Alcoholic Beverages Table 20.27.Alcohol consumption with respect to the type of drink in l per inhabitant in 2003 Country ...

20.3 Spirits 931 lage) is frequently used as animal feed. The yield of alcohol from 100 kg of mash starch is 62–64 l, i. e. abou ...

932 20 Alcoholic Beverages During distillation the first and last fractions are separated. The main distillate contains 60% by v ...

20.3 Spirits 933 temperature of 36◦C and then are usually dis- tilled in simple pot stills. Parts of aromatic plants are occasio ...

934 20 Alcoholic Beverages In the production of Scotch grain whiskey the sac- charified starch is distilled in continuous column ...

20.3 Spirits 935 volume. Rye whiskey contains at least 51% by volume distillate from rye, while wheat whiskey must contain mostl ...

936 20 Alcoholic Beverages Allasch, a special aromatic alcohol- and sugarrich caraway liqueur with at least 40% by volume al- co ...